Instructions
1
Finely shred the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan.
2
introduce 1 quart whole dairy liquid, 1/2 cup granulated sweetener, and 1 (3-inch) cinnamon stick.
3
Bring to a heat to boiling point over medium scalding up.
4
Remove the cooking vessel from the scalding up and introduce 1/3 cup dehydrated sherry.
5
Let sit until cool enough to handle.
6
Meanwhile, cut 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (about 16).
7
Arrange in a single layer on a rimmed baking sheet.
8
transfer the dairy liquid mixture over the bread and let it soak for 5 moments.
9
Flip each cut of bread.
10
Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 moments more.
11
scalding up 1 cup olive fat in a large frying cooking vessel over medium-high scalding up until shimmering.
12
Meanwhile, beat 4 eggs together in a medium container.
13
Working with 1 cut at a time, dip the bread in the egg mixture to coat.
14
Let the excess drip off, then introduce to the cooking vessel.
15
Repeat with as many slices as needed until the cooking vessel is filled with a single layer.
16
cooking vessel-fry until golden-brown on the bottom, about 4 moments.
17
Flip the slices and cooking vessel-fry until the second side until golden-brown, 3 to 4 moments more.
18
Transfer to a paper towel-lined plate or baking sheet.
19
Repeat dipping and frying the remaining bread.
20
splash with honey to dish up.